Easter candy is all about chocolate: chocolate bunnies, chocolate eggs, and whatever else you can get your paws on- pun intended. Just because you’re a grown up doesn’t mean you don’t wish to get in on all the chocolate decadence. This Chocolate Hazelnut Crêpes Cake won’t disappoint in that department. It’s really rich and dense and perfect for Easter Brunch since the Chocolate Hazelnut Crêpes Cake is made of a large stack of crêpes. Then they’re layered with a fluffy hazelnut butter cream and piled high. Finally, they’re coated in a deep dark chocolate ganache. To answer your question, yes, it’s seriously rich. And just check out that picture… This Chocolate Hazelnut Crêpes Cake looks amazing once you cut into it because of it’s layered structure. I can’t take all the credit for this recipe; it’s based on a Martha Stewart recipe I found long ago, but I can take credit for simplifying it. The filling is now easy to make (and even more important, easy to find the ingredients), which was not the case in the original. I’ve also upped the impact by using really dark chocolate for my Chocolate Hazelnut Crêpes Cake. All you need is a little sliver because of the richness. This Chocolate Hazelnut Crêpes Cake will satisfy a large crowd.
- ¾ cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
- 8 ounces semisweet chocolate chips (I use at least 60%)
- 1 ½ cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon salt
- 2 ½ cups milk (I use 1% to save a little fat) room temperature
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 sticks unsalted butter (room temperature)
- 1 cup nutella
- 1 tablespoon Frangelico (optional)
- 1 ¼ cups heavy cream
- 1 tablespoon light corn syrup or honey
- Pinch of sea salt
- 10 ounces bittersweet chocolate chips (I use at least 60%)
- In a medium heat-proof bowl add ¼ cup water and the butter. Microwave in 30 second increments until the butter is melted. Stir in chocolate until completely melted. Let cool.
- Meanwhile, whisk sugar, salt, eggs, and vanilla in a large bowl.
- Gradually whisk in the flour until smooth. Whisk in one cup of the milk until smooth.
Whisk in the rest of the milk. (The order is really important here, both to minimize the number of dishes you have to wash, and more importantly to prevent lumps. This order is a patented technique developed by a pathological Swedish Pancake maker: ME!). Whisk in the butter, water, chocolate mixture (Reserve the chocolate bowl to make the glaze). 
- Refrigerate at least 2 hours or up to overnight.
- When you’re ready to cook the crêpes, lightly butter an 8-inch or 9-inch crêpe pan (nonstick skillet works too). Heat over medium heat until just starting to smoke. Remove pan from heat and pour 2-4 tablespoons batter into pan (depending on size of pan), swirling to cover bottom.
- Reduce heat to medium-low; return pan to heat.
- Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
- Slide crêpe onto a plate.
- Repeat process with remaining batter, coating pan with butter as needed. Crêpes can be refrigerated, covered, up to 1 day but need to be completely cool before you can assemble the cake.
- To make the filling, beat the butter for several minutes, until very fluffy. Add 1 cup Nutella and beat for another couple of minutes. Add the Frangelico if you desire. Beat well (see the theme here? It’s beating the filling for a long time).
Either use immediately or store in the refrigerator (but at room temperature for use). - To assemble, place one crêpe on your cake platter. Spread with about 3 tablespoons filling.
Top with another crêpe. Continue layering with hazelnut filling and crêpes, using about all 20-30 crêpes (depending on size of pan) and ending with a crêpe on top. 
- Refrigerate until firm, about 15 minutes.
- Meanwhile, make the glaze. In the medium heat-proof bowl, melt cream, salt, corn syrup or honey and chocolate chips in 30 second increments.
- Let cool until still warm, but not hot. Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely.
- Refrigerate until glaze is firm and set. Slice it while still firm, but serve at room temperature.
- Cake can be refrigerated up to 3 days, just wrap it well once the chocolate is set.
